This is a double-patty, double-cheese, bacon-heavy burger built to match Burger King’s Bacon King — two beef patties, thick-cut smoked bacon, American cheese, ketchup, and mayo on a toasted brioche bun. The honest reason to make it at home is simple: fresh 80/20 beef and real thick-cut bacon taste noticeably better than the drive-thru version, and it costs about the same per burger once you’ve bought the ingredients.
Before you start
Two things will make or break this burger. First, handle the ground beef as little as possible. Overworking the meat compresses it, and you end up with a dense, tough patty instead of a juicy one — mix just until the beef holds its shape, then stop. Second, get your skillet genuinely hot before the patties go in. A properly preheated cast-iron or stainless pan gives you a real sear on the outside, which locks in the juices and gives you that browned crust. If the pan isn’t hot enough, the patty steams instead of sears, and the texture suffers. Both of these take about 30 seconds of attention and make a bigger difference than any seasoning trick.
Substitutions that actually work
- American cheese: Stick with it here. Pepper jack melts well and adds heat if you want a spicier build. Cheddar works but can turn greasy and doesn’t melt as smoothly over a hot patty.
- Brioche buns: Potato rolls are a solid swap — slightly denser but they hold up well to the sauces. Standard sesame-seed hamburger buns work fine too; just toast them a little longer since they’re drier.
- Thick-cut smoked bacon: Regular-cut bacon crisps faster but gives you less chew and less smoky flavor. If that’s what you have, watch it closely — it goes from done to burnt quickly.
- 80/20 ground beef: Don’t go leaner. 90/10 will cook up dry in a burger this size. If your store only has 85/15, that’s acceptable, but expect a slightly firmer patty.
Troubleshooting
- Patties puffing up in the middle: Press a shallow thumbprint into the center of each raw patty before it goes in the pan. The center cooks faster than the edges and will dome without it.
- Cheese not melting properly: After you place the cheese slice, add a tablespoon of water to the edge of the pan and immediately cover it with a lid for 20–30 seconds. The steam does the job fast without overcooking the beef.
- Bacon curling and cooking unevenly: Start bacon in a cold pan, then bring the heat up gradually. This renders the fat slowly and keeps the strips flat. High heat from the start causes curling.
- Bun going soggy before you finish assembling: Spread the ketchup and mayo on the bun last, right before you stack. Saucing the bun too early lets moisture soak in while you’re still cooking the patties.
- Patties sticking to the pan: Don’t try to move them too soon. A properly seared patty releases naturally when it’s ready — if you feel resistance, give it another 30 seconds before flipping.
Make-ahead notes
You can form the raw patties up to 24 hours ahead — stack them with a small square of parchment between each one, wrap tightly, and refrigerate. Cooked bacon keeps well in the fridge for up to 4 days; reheat it in a dry skillet for a minute or two to bring back the crispness. If you want to freeze raw patties, wrap each one individually in plastic wrap, then place them in a zip-lock bag — they’ll keep for up to 3 months. Thaw overnight in the fridge before cooking, not on the counter. Fully assembled burgers don’t hold well, so cook everything to order and assemble right before serving.
Homemade Bacon King Inspired Burger
Ingredients
For the Burger Patties:
- 1 lb ground beef (80/20) fresh, not previously frozen for best texture
- 1 tsp kosher salt to season patties
- ½ tsp freshly ground black pepper
For Assembly:
- 4 slices thick-cut bacon smoked preferred, cooked crisp
- 4 slices American cheese processed, like Kraft Singles
- 2 large hamburger buns brioche preferred
- 2 tbsp mayonnaise
- 2 tbsp ketchup
Instructions
- Form ground beef into four 4-ounce patties. Gently press to about 4-5 inches wide. Do not overwork for a juicy texture.
- Season patties with kosher salt and freshly ground black pepper on both sides.
- Preheat a cast-iron skillet or grill pan over medium-high heat (about 400°F / 200°C). Sear patties 3-4 minutes per side until deeply browned and internal temp hits 160°F (71°C). In the last minute, top each with a slice of American cheese to melt.
- In a separate skillet, cook bacon slices over medium heat until crispy, about 6-8 minutes. Drain on paper towels.
- Lightly toast hamburger buns cut side down in the skillet for 1-2 minutes until golden and warm.
- Spread 1 tablespoon each of mayonnaise and ketchup on the bottom half of each bun. Layer patties with cheese, two slices of bacon, and then the bun top.
Notes
- Substitute cheddar or pepper jack for a different cheese profile.
- Add caramelized onions or pickles for extra punch.
- For extra juicy patties, chill them for 15 minutes before searing.
Nutrition
Your questions, answered
How do I know when the beef patties are done without a thermometer?
Ground beef needs to reach 160°F (71°C) internally — the only reliable way to confirm that is with an instant-read thermometer, and it’s worth buying one if you don’t have it. Cutting into the patty to check color isn’t safe with ground beef, because it can look brown inside before it’s reached a safe temperature.
Can I use a regular frying pan instead of cast iron?
Yes, any heavy-bottomed pan works — stainless steel is a good alternative. Avoid non-stick if you can, because it won’t get hot enough to give you a proper sear, and you’ll miss the crust that makes the patty taste right.
Do I need to season the patties with anything other than salt and pepper?
Salt and pepper is genuinely all you need for a burger this loaded. Skip the egg in the mix — it makes the patty mushy and binds it too tight, which works for meatballs but not here.